17 Oct Italian Chicken Stew
Italian Chicken Stew
This recipe is part of my “Slow-Cook Sunday” series on my YouTube channel. Slow-cooking allows me to spend less time in the kitchen while still preparing a healthy, hot meal for my family.
This Italian Chicken dish is delicious whether it’s eaten by itself or spooned over a healthy pasta of your choice (chickpea or zucchini pasta are my favorite options). If I plan on foregoing the pasta and making this a one-pot meal, I like to add 2 cups of new potatoes, which gives it more of an Italian “stew” feeling. Perfect for when the fall weather begins to cool. Either way, this recipe is so easy and delicious. All of the ingredients get thrown into the slow cooker before I hit the gym, and 6-8 hours later… voila! A healthy, hot, home-cooked meal. Hooray!
2 pounds boneless skinless chicken breasts
3 medium carrots cut into 1/2 inch slices
2 cups new potatoes, halved (optional)
1/2 white onion, coarsely chopped
1 medium red bell pepper, chopped (I use everything except the stem)
1 cup sliced fresh mushrooms
6 cloves garlic, minced
1 heaping teaspoon each of chopped fresh rosemary, oregano, and thyme
(Or 2 tablespoons dry Italian Seasoning)
1 (14.5 ounce) can Diced Tomatoes
1 (28 ounce) can Crushed Tomatoes
Salt and pepper to taste
Chopped fresh Italian parsley and grated parmesan cheese (optional garnish)
*Spray the bottom of slow cooker with cooking spray.
*Place chicken in slow cooker and top with remaining ingredients.
*Cover and cook on low 6-8 hours, or high for 4 hours if you are in a pinch.
*Serve chicken with sauce over pasta (if desired) and garnish with parmesan and fresh parsley.
There you have it. A simple, rustic, Italian chicken stew that tastes like you’ve worked all day in the kitchen to prepare.